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Saturday, 20 December 2008

Leftovers - Egg Fried Rice

Fried rice dishes are one of my favourites; for me, they're easy to make and are a good one dish meal that you can chuck all your leftover odds and ends into. It's best to use cold, cooked rice preferably from the night before. Usually, I purposefully make extra rice for this.

Many people have different methods of making egg fried rice, such as making a thin omelette and then shredding it to add to the rice, or cooking the egg first and then adding the rice. I like all my grains of rice to be coated with the egg, so I whisk up the egg and then add it while stir-frying the rice.

You can use almost any vegetable you have that needs using up. What I have set out below is just what I used in the picture, but shredded cabbage, fine green beans, peppers, or even broccoli (steamed till al dente first) work very well. Whatever you have lying around, really. Just add the vegetables that take a little longer to cook first.

Egg Fried Rice

Serves 2

200gr cold leftover rice

2 eggs, beaten in a bowl

2 cloves garlic, minced

1" ginger, chopped finely

2 red chillis, chopped finely (optional)

200gr leftover meat, such as roasted chicken or pork. Alternatively, raw chicken or prawns can be used

A handful of frozen peas

2 spring onions, sliced on the diagonal

1 carrot, diced

A handful of cherry tomatoes, halved

A few sprigs of coriander

3 tbsp light soy sauce

2 tbsp Chinese rice wine

3 tbsp vegetable oil

Heat the wok or a non-stick frying pan (must be non-stick or you'll have a miserable mess) until nearly smoking, then add the oil until it shimmers. Add the garlic, ginger and chilli and stir-fry briskly, taking care not to let it burn. Add the carrot, then add the rice, breaking up any clumps with wet hands. Then add the peas, the rice wine and the soy sauce. Stir fry briskly on a high heat and then add the cherry tomatoes. Lastly, the egg is poured in. Stir fry only until the egg has just set and take off the heat immediately. Add the spring onion and the coriander, and serve.

For any already cooked meat or prawns, add this just before the egg so that it just heats through. For any raw meat, brown in the oil before the garlic, ginger and chilli and remove; add it back in when stir-frying the rice before the egg goes in, to cook it through.

6 comments:

Great idea to make extra rice on purpose so you can make this the next day. I will make a little extra rice next time myself. I love egg fried rice, I love it when you get a little bobble of egg - like a nice little surprise! I never bother to make a nice omelette and cut it into strips either, too much hassle - I am way too lazy. I am always impressed when people jus tilt the pan though and make it in the side. Ah, leftovers - love em!

Oh I have this great trick for egg fried rice (about the only Chinese dish I know how to cook without making me feel sick... which is kinda ironic). Try mixing your egg with your rice first before adding it into the wok. This gives you even coating of each grain of rice and also prevents the rice sticking to the wok - as a result you use less (or no) oil and your fried rice is virtually greaseless.

Also another thing to point out (just expanding on a point you made) when using rice it is important that it is dry enough so either cold rice stored overnight in the fridge as you mentioned or when emergency fried rice is a must - point a fan. ;)